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Orecchiette With Sausage and

Roasted Peppers

Cookbook MarthaStewart

Category Name Pasta

Servings 6 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

2 Medium red bell peppers,

four flat sides

sliced off core, ribs

and seeds

discarded

2 Medium yellow bell peppers,

four flat sides

sliced off core, ribs

and seeds

discarded Coarse

salt and gr

1 Pound(s) orecchiette or other

short pasta

2 Teaspoon(s) olive oil

1 Pound(s) sweet Italian

sausage, removed

from casings

1 Tablespoon(s) butter, cut into

small pieces

1/3 Cup(s) grated Parmesan

cheese

Method

1. Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4

inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with

plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins,

reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return

to bowl. Set aside.


2. In a large pot of boiling salted water, cook pasta until al dente, according to

8/25/2004 1:24:02 PM Page 1 of 2 Orecchiette With Sausage and Roasted
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